Sugar, or sucrose, provides sweetness and texture to foods, and is made by evaporating water from the syrup of sugar cane or sugar beets until sugar crystals form. Sugar may be granulated, or very finely ground into powder when a finer texture is desired.
Pineapple can be eaten fresh, cooked, juiced or dried and is the sweet, juicy, edible tropical fruit of the pineapple plant. Sulfur dioxide may be used to prevent browning of dried pineapple, and is not used in drying unsulfured pineapple.
Vinegar adds tangy sweetness, and, depending on the source, various flavors to foods. It can be made by fermenting the natural sugars in almost any food, including fruit and fruit juices, wine and other alcohols, sugar syrups, and grains such as wheat or barley. Vinegar tastes somewhat like the food fermented to produce it. Distilled white vinegar, made from distilled alcohol, is nearly tasteless. If allergenic grains like wheat, rye or barley are the source of the fermentation, they will always be named in our ingredient statements.
Cherries are the fleshy stone fruit of many cherry tree varieties. Cherries range in flavor from sweet to sour or tart, and vary in color from red to black. Montmorency is a very common tart cherry variety
Starch enhances the texture or keeps ingredients from separating in breads, pancakes, cereals, noodles and other food products. It comes from a variety of vegetable sources, including corn, wheat, rice, and potatoes. Starch may be modified by grinding or treating with enzymes or other substances to enhance its performance.
Mustard seeds provide flavor as a flour (whole ground seeds), or as a condiment made by blending ground mustard seeds with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce.
The Bioengineered Foods Disclosure Act requires labeling of foods that contain bioengineered (GMO) ingredients by January 1, 2022. The J.M. Smucker Company is committed to complying with this federal labeling regulation.